Vegan Pumpkin Pie Recipe No Coconut: Easy & Delicious

If you thought creamy, dreamy pumpkin pie was off-limits for vegans or those avoiding coconut, think again! This vegan pumpkin pie recipe (no coconut) delivers everything you crave in a classic holiday pie—velvety filling, warm spices, and a flaky crust—without any dairy, eggs, or coconut products.

Whether you’re baking for Thanksgiving, Friendsgiving, or just a crisp autumn afternoon, this pie will satisfy everyone at the table.

I’ve tested and perfected this recipe to ensure it’s not just a “good vegan pie”—it’s an exceptionally delicious pumpkin pie, period. The secret is a luscious blend of cashew cream (or your favorite non-dairy milk), silken tofu, and bold spices, creating a rich texture and flavor that rivals the traditional version.

Best of all, it uses simple pantry staples and comes together with minimal fuss. Let’s make the coziest, coconut-free vegan pumpkin pie you’ve ever tasted!

Why You’ll Love This Recipe

• Truly creamy without coconut: No coconut milk, oil, or flavor—just pure pumpkin goodness and a silk-smooth, allergy-friendly filling.
• Easy to make: One bowl, one blender or food processor, and a simple store-bought or homemade crust make prep a breeze.
• Classic flavor with a vegan twist: You’ll enjoy the familiar, spiced aroma and flavor of traditional pumpkin pie, but 100% plant-based.
• Perfect for holidays: A crowd-pleaser for Thanksgiving, Christmas, or any cozy gathering where dessert is a must.
• Great make-ahead option: This pie is even better after a night in the fridge, making entertaining stress-free.

Ingredients

This pumpkin pie is made with wholesome, accessible ingredients. Here’s what you’ll need:

Equipment

• 9-inch pie pan
• High-speed blender or food processor
• Mixing bowl
• Spatula
• Measuring cups and spoons
• Wire cooling rack
• Oven mitts
• Baking sheet (optional, for easier transfer)

Instructions

1. Preheat the oven to 350°F (175°C). If using a homemade crust, prepare and fit it into your 9-inch pie pan. Place the pan on a baking sheet for easier handling.
2. Make the filling: In a high-speed blender or food processor, combine the pumpkin puree, silken tofu, and cashew cream/non-dairy milk. Blend until completely smooth and creamy, scraping down the sides as needed.
3. Add the brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the blender. Blend again until the mixture is well combined and silky, with no lumps remaining.
4. Pour the filling into the prepared pie crust. Use a spatula to smooth the top and even out the filling.
5. Bake the pie for 50–60 minutes, or until the edges are set and the center still jiggles slightly (like a cheesecake). It will firm up as it cools.
6. Remove from the oven and place the pie pan on a wire rack. Let the pie cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to fully set.
7. Slice and serve chilled, topped with dairy-free whipped cream, if desired.

Tips & Variations

• For a nut-free version, use oat or soy milk instead of cashew cream. The result is still creamy and delicious.
• Gluten-free? Swap the crust for your favorite gluten-free pie crust (store-bought or homemade).
• Homemade cashew cream: Soak 1/2 cup raw cashews in hot water for 1 hour, drain, then blend with 1/2 cup water until silky.
• Spice it your way: Adjust cinnamon, ginger, nutmeg, and cloves to taste, or use pumpkin pie spice for convenience.
• Maple syrup substitute: Agave nectar or additional brown sugar can be used if you prefer.
• Make ahead: This pie is perfect for making a day in advance—it actually tastes better after chilling overnight.
• Don’t skip the chill! Chilling is essential for a perfectly sliceable, creamy pie.

“Let the pie cool completely before refrigerating for the best texture. Rushing this step can result in a runny filling, so patience pays off!”

Nutrition Facts

Here’s an approximate nutritional breakdown per slice (1/8th of the pie):

Note: Nutrition values will vary depending on the crust and specific ingredients you use.

Serving Suggestions

• Dairy-free whipped cream: Top each slice with a generous swirl for classic comfort.
• Spiced pecan topping: Sprinkle toasted, spiced pecans for extra crunch and flavor.
• Maple drizzle: Add a little drizzle of pure maple syrup for an extra-special touch.
• Pair with coffee or tea: This pie is divine alongside a hot mug of your favorite fall beverage.
• Holiday dessert spread: Serve next to other plant-based treats like Vegetarian Date Cake or a creamy Vegan Bechamel Sauce for a dessert table guests will remember.

Conclusion

If you’re searching for a vegan pumpkin pie recipe without coconut that everyone will rave about, this is the one to try. The filling is decadently creamy, the spice blend is just right, and the pie is so easy you’ll want to make it all season long.

No one will guess it’s vegan, and you can customize it to be nut-free or gluten-free to suit everyone’s needs.

This pie is proof that you don’t need coconut—or eggs or dairy—to make a sensational, holiday-worthy pumpkin dessert. Whether you’re new to vegan baking or a seasoned pro, this recipe is a keeper.

And if you love discovering creative plant-based dishes, don’t miss my roundup of Vegetarian Swiss Chard Recipes or hearty Veg Recipes for Slow Cooker for your next meal inspiration. Happy baking and happy holidays!

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